A controversy has erupted whether the canned product labeled monkfish supplied by Hong Chang Corporation of Santa Fe Springs, California is monkfish or pufferfish after two people took ill in the state of Chicago following consumption of the product. On examination of contents of the frozen product labeled monkfish, it was found that the fish contained tetrodotoxin, a toxin often found in the pufferfish. 
What is the pufferfish after all and what makes it a big problem for consumption? Pufferfish also known by the names fugu or blowfish is one of the most venomous yet highly sought seafoods in the world. What makes the puffers deadly is that they produce a lethal neurotoxin, anhydrotetrodotoxin 4-epitetrodotoxin which is considered to be 1200 times stronger than cyanide. About 30 human adults can be killed by the toxin obtained from a single pufferfish. Death occurs within 24 hours of consumption of this toxin.
This toxin is found in the internal organs of the puffers particularly liver and ovaries and to a lesser extent in the muscle tissues, blood, skin and intestine. But the amazing part is that the fish itself does not produce the toxin but harbours bacteria aquired through food from its natural environement that produce this toxin and the the fish through an intrinsic mechanism is protected against this toxin which is produced in its body. The toxic parts are to be discarded not along with routine garbage but as special hazardous wastes.
Puffers are generally associated with the Japanese cuisine. They are prepared in such a way so as to keep the toxin levels to a minimum to avoid any lethal effects. ‘Sashimi fugu’ or raw puffers meat is a highly relished dish and is often accompanied by a tingling sensation on the tongue, even numbness of the lips and intoxication as well after it is eaten. Another preparation made from fugu is ‘chiri’ or fugu soup.
It is human nature to experience thrills even though the thrill may charge a fee of nothing short of your life. Nevertheless, it is this excitement that revolves around consuming something which is said to be highly poisonous that makes the fugu famous.
Indeed, whether the fish marketed as monkfish is pufferfish remains to be seen but in the mean time the company is getting all products with the monkfish label off the shelf.
Image: Tokyocube
Via: Msnbc